Butternut Squash, Chickpea & Lentil Moroccan Stew


A healthy Moroccan-spiced Stew with butternut squash, chickpeas, and lentils! You’ll love this protein and fiber packed meal!
I adapted this from a recipe from the Ambitious Kitchen blog. I added chicken to this but it could be completely vegetarian. You can also use sweet potatoes instead of butternut squash.



  • 1 teaspoon olive or coconut oil
  • 2 sweet onions, sliced thin
  • 2 teaspoons cumin
  • 1 teaspoon roasted or regular cinnamon
  • sea salt and freshly ground black pepper, to taste
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 can (28 oz) fire-roasted, diced tomatoes
  • 4 cups organic vegetable broth
  • 1 pound butternut squash, diced large (about 4 cups)
  • 1/2 cup dried apricots, cut into quarters
  • 5 boneless, skinless chicken thighs (optional
  • 1 cup green lentils, rinsed well
  • 1/8 teaspoon saffron
  • 1/2 cup cashews, if desired
  • 1 Tbs of lemon juice
  • few dashes of red pepper flakes, if desired
  • Couscous



  1. Heat the oil in a medium pot over medium heat. Add the onion; cook stiring frequently until the onion becomes caramelized, about 15-20 minutes.
  2. Next stir in cumin, cinnamon, and salt and pepper; cook for a few more minutes until spices are fragrant.
  3. Add chickpeas, tomatoes, broth, butternut squash, lentils, apricots and saffron. Bring to a boil, then cover, reduce heat and simmer for 20 minutes or until butternut squash is tender and lentils are fully cooked.
  4. At this point if you are using chicken, add the chicken and simmer until tender. Remove and shred with 2 forks and return to the pot.
  5. Stir in lemon and cashews. Taste and adjust seasonings as necessary. Garnish with greek yogurt, if desired
  6. Cook couscous according to directions (I like trader joe’s tri-color) and serve the stew over the couscous.

6 servings – about 1 1/2 cups each.


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